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I love to cook. I like playing with recipes and creating interesting and fun menus. Stay a while and look through my collection. I have also created some "Dragon's Own" recipes that I'm very proud of and I hope you'll enjoy.

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I must admit I was someone who would prepare corn by putting it in a big pot of boiling water. Now, the only way I'll eat corn is if it's roasted in it's own husk. Instead of losing flavour in the water, all the wonderful corn goodness stays in the corn. Why would you cook corn any other way? The Chili Lime Butter is a wonderful topping for this corn. I love the colour of the butter and it tastes amazing.

Makes: 4

Ingredients:4 ears of corn still in their husks1/4 cup butter, softenedzest of one limejuice of half a lime1/4 teaspoon dried hot pepper flakes1/4 teaspoon chili powder

Directions:1. Preheat the oven to 350 degrees.

2. To a cookie sheet add the corn and set in the middle of the oven. Cook for 35-40 minutes.

3. While the corn is roasting, make the chili butter. Combine the rest of the ingredients and mix until it's well blended.

4. Put the butter in a bowl and refrigerate until the corn is roasted.

5. Carefully remove the husks and silk off the corn and serve immediately with the butter.

AWW-- This sounds incredible. I really love the chili butter and lime, now all you need is queso fresco (mexican cheese) and I am in heaven. But I have never roasted the corn in the husk, but after what you have said, I think I have too.

Sounds wonderful! I never get creative enough with corn. I actually prefer it plain, but chili lime butter is certainly a force to be reckoned with. How about a dash of salt on these puppies? Or is it that good that it doesn't need it?

Embarrassing admission alert - I love corn but have never had it roasted! OK, I have had it done on the BBQ grill, but cetainly never roasted in its own husk in the oven! This is inspiring, particularly with the spicy butter.

As much as I love having corn on the cob, I must admit getting bits stuck between my teeth annoys me endlessly. Fresh corn is definitely the way to go, but I prefer to cut the kernels off and fry them lightly in butter in a pan. Next time I'll add lime and chili!